An incredible salsa to serve alongside meat dishes or with Frank Camorra's Tortilla de Patatas (Spanish omelette). Watch the clip to watch how Frank roasts and peels the capsicums.
Preheat oven to 180C. Place capsicum, onion and garlic on a large roasting tray. Drizzle with some oil, season with salt.
Roast for 25 minutes or until capsicums are blistered and garlic is cooked. Transfer capsicum and garlic to a bowl. Return onions to the oven and cook for a further 20 minutes or until soft.
Cover peppers with cling film to steam. Once cooled, peel capsicums and discard skin and seeds. Tear flesh into 2.5cm strips into a large bowl. Squeeze roasted garlic from skins over capsicum, mix well.
Blanch, peel and deseed tomatoes, cut flesh into 6-8 petals and add to capsicum.
Peel onions and cut into similar sized wedges to tomatoes and add to capsicum.
Strain juice from roasting pan and capsicum bowl into salad and add oil, vinegar and squeeze over lemon juice, to taste. Add cumin and parsley. Season to taste. Serve warm or cold.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Learn how to peel capsicums with Frank Camorra:
For more great recipes like this, get your copy of The Great Australian Cookbook here.
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